Directions:
- Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
- Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
- Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.12 Kcal (1931 kJ) | ||
| Calories from fat | 118.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.21g | 20% | |
|---|---|---|---|
| Cholesterol | 12.92mg | 4% | |
| Sodium | 816.87mg | 34% | |
| Potassium | 743.18mg | 16% | |
| Total Carbs | 57.88g | 19% | |
| Sugars | 8.35g | 33% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 24.4g | 49% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 5.3mg | 29% | |
| Calcium | 250.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 115.27 Kcal (483 kJ) | ||
| Calories from fat | 29.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 20% | |
|---|---|---|---|
| Cholesterol | 3.23mg | 4% | |
| Sodium | 204.21mg | 34% | |
| Potassium | 185.78mg | 16% | |
| Total Carbs | 14.47g | 19% | |
| Sugars | 2.09g | 33% | |
| Dietary Fiber | 1.45g | 23% | |
| Protein | 6.1g | 49% | |
| Vitamin C | 4.3mg | 29% | |
| Iron | 1.3mg | 29% | |
| Calcium | 62.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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